Red Coconut Rice

Red Coconut Rice is the perfect balance of sweet coconut and pungent spice. Kids love the color and taste, and adults love the layer of flavor you get from the curry paste. Serve this with your favorite stir-fry as a great alternative to plain rice.

Yield: Serves 8 (serving size: 1/2 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 3 Minutes
Total: 33 Minutes

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 0.0%
  • Fat: 1.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.9g
  • Carbohydrate: 9.8g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 183mg
  • Calcium: 1mg

Ingredients

  • 1 teaspoon canola oil
  • 2 garlic cloves, minced
  • 1 tablespoon red curry paste
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 (13.5-ounce) can light coconut milk
  • 1 cup jasmine rice
  • 1/4 cup organic dried coconut flakes (optional)

Preparation

  1. 1. Heat a large saucepan over medium-low heat. Add oil; swirl to coat. Add garlic; sauté 30 seconds. Add curry paste and ginger; sauté 30 seconds. Add 1/2 cup water, salt, and coconut milk, stirring with a whisk. Bring to a boil; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and let stand 5 minutes; fluff with a fork. Garnish with coconut, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Red Coconut Rice Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy